Canning Garden Vegetables | At Home With P. Allen Smith


You know, canning is a simple way to get the
most out of your garden, and it can be a pretty creative and fun process as well. Just look
at all of these peppers. You cannot believe what my garden has produced his year. With
these cayenne peppers, 8 plants produced 12 pounds at one picking of cayenne peppers.
So, it’s time to get creative and come up with some gifts that I can give at Christmas
— I love pickled peppers and all sorts of things made with tomatoes. There are so many
different recipes and they’re all really easy. To get started, all you need to do is prep
your canning jars by washing them thoroughly with hot soapy water, rise and drain them.
You don’t need to dry them, but you do wanna discard and jars with cracks or nicks in them
because they can break during the canning process. Next, you wanna place a rack in the
bottom of boiling water canner to separate the bottom canner from the jars. Then fill
each jar with about 2/3 full of water, and then fill the boiling canner until it’s about
2/3 full as well. Cover the canner and bring this to a simmer. And you’re just gonna hit
this for a least 10 minutes. Then take the lids and heat them in a small saucepan and
let them simmer. You see, you wanna get them both up to about 180 degrees. It’s not necessary
to put the screw tops in the water. You can just set those aside. And here’s something
to keep in mind: The lids and jars must be hot when putting any sort of hot canning content
in these jars. This will prevent them from breaking the glass. Now, after the jars have
been heat tempered in the boiling water canner, you can pull them out with a jar lifter and
pour the excess water back into the boiling water canner. Next, just set the jars aside
to put the contents in them. At this point, this is where you want to add, in our case
with this recipe, the peppers. I’m using three types of peppers — I’m using cayenne, sweet
banana peppers and these hot cherry peppers. And they’ve been coarsely chopped and I just
pack them into the jars until they’re about half an inch above the rim of the top of the
jar. With them all packed down and evenly distributed over the 6 containers, then it’s
time to pour in the solution of vinegar and water. What I used here was a solution of
6 cups of vinegar, 2 cups of water and 3 garlic cloves that were coarsely crushed. Now, the
reason I used the garlic in the vinegar was just to infuse that vinegar with that garlicy
sort of taste. It just sort of gives the hot pepper sauce a little better flavor. Simply
let the vinegar and garlic solution come to a boil. While it’s still hot, you wanna pour
it into the jars and cover all of the peppers. Once that’s done, you’re ready to put the
lids on top. And then take the screw bands and just gently twist them on until they’re
just snug — you don’t wanna tighten them down too much. Now the canning jars filled
with the peppers go back in the hot water bath and you wanna pour water over until there’s
about an inch over the top of them. Bring that to a boil for 10 minutes. Once they’ve
boiled for 10 minutes, you can take them out let them cool. Now, you want them to cool
slowly. So what I like to do is set them on a tea towel. And then get them all lined up
and then lay a tea towel over them, so it slightly insulates them so it slows down the
cooling process. Let them sit there for 24 hours. Don’t jostle them around or anything,
just leave them alone. And then you can check the seal by just taking the ring off and hold
it like that. And if it’s firm and holds just like this, you’re in good shape. You can enjoy
them or give them away as gifts and they will delight your friends. Give it a try. If you’ve
enjoyed these tips on making the most out of your garden’s harvest, check in with us
regularly. We’ve got a lot of them. And subscribe to eHow Home.

100 thoughts on “Canning Garden Vegetables | At Home With P. Allen Smith

  1. Beautiful! How charming to see what can creatively be designed in a jar. Great color and interesting shapes…and a lovely gift! Nicely explained for those who are learning the process as well.

  2. Awesome video thank you! I have decided to learn how to preserve vegetables that I buy from local producers, this video helped a lot.

  3. I find giving your peppers a hot bath makes them soggy and it's unnecessary. Peppers seal just fine after pouring in your brine and leaves them with a crisp texture. Try some both ways and see for yourself. 

  4. This is a great video. I've always wanted to can a few vegetables and was afraid to try. This looks doable and I especially like the little test you show. I enjoy eating hot peppers and so does my family … and my next door neighbor. Nice gift idea. The seedlings are already started for this spring. Thank you so much..

  5. what do you do with it? can you process it in other recipes? do you rinse it before using it? thanks in advance

  6. Not really.  The purpose of the vinegar is not to enhance flavor, it's to prevent botulism !!   That's a big difference.  Without it, attempting to preserve peppers this way could be deadly.  The usual ratio of vinegar to water for this purpose is 5:1, so your recipe could be a little light on the needed acid.  Without it, the peppers MUST be pressure canned to be safe.

  7. I can't believe you are not wearing gloves while working with hot peppers.   I made that mistake one year and then had an itch in a female place.   Big mistake. !!!!   I thought I was going to die !!!  It was so bad my eyes started tearing up…and I made the mistake of rubbing away the tears….oh…..my……God….!!!!!  lol

  8. I love your videos but I have to contradict something you said in this one. There is no need to lift the jar by the top to see if a seal has been achieved. Just push on the top and If it pops there is no seal…..

  9. Does anyone know if, after canning, you should leave the screw tops on or is it okay to take them off once the lids have sealed (popped).  🙂

  10. after the cannoned  process, where do you stored them? do they need to be in the fridge, or just leave them on counter? and how long do they lasted..? are they long term food storage?

  11. Question: what is the least amount of vinegar you can add to make your brine solution, i really am not a fan of vinegar, and i dont want to be adding sugar or sweetner either? Thanks in advance to anyone who can help me. (would just a recipe that keeps veg with a crunch and a taste of their own) TIA

  12. I don't process my hot peppers. It makes them mushy.
    My grandma gave me the recipe and the jars do seal and are wonderful!

  13. Hi form Britain,

    Would six pints of water and two pints of vinegar work with garlic?

    Ive heard that garlic preserved in just oil will produce botcholism.

    regards,

    Bill.

  14. Hi…Do you throw the squashed garlic from the brine into the jars or discard?….and do you take the jars out from processing straight away? ..or let them linger for a few minutes..I see so many people who will say…and after the processing time..oh..just leave them there for about about another ten minutes.. Im learning…I watch your vid over and over..love it!!!

  15. One thing is missing in the video. How long should they be preserved when canned using that method?

  16. Thank goodness. Another dude that cans, I thought I was a rare breed. Thanks for your videos. I'm demonstrating some canning on my channel too.

  17. lids have not needed to be heated for the past quarter century. They no longer use the tough rubber material on lids so heating is no longer required. I add my peppers to the brine for 5 minutes prior to packing, it softens them and you can get more in the jar. They will soften anyway during the BWB, so why not start with more peppers rather than a few peppers and all the brine.

  18. Thank you! For those wondering, I was successful using a regular stock pot. I had a tall jar and was only able to just cover that one with water, but it still worked.

  19. Great video! Can I do this same method with uncooked green beans, tomatoes and other veggies from my garden?

  20. Most canning requires that the air bubbles be removed prior to sealing, and usually also require that the food/brine fill the jar to within 1/2 to 1/4 inch of the jar rim, but I noticed that in your video neither of those were done. Are there different "rules" for canning when it comes to peppers? I'm new to canning so I would appreciate any information regarding this question. Thanks.

  21. You should be wearing gloves when working with hot peppers. The oils from the hot peppers will be absorbed into your skin and will stay hot even after washing your hands. The first time I canned hot peppers I made the mistake of not wearing gloves and I was almost done and ready to take my canned and processed jars out of the canner when I ad an itch in a very personal space !!!! OMG!!!! I burned so that my eyes watered and I made the mistake of wiping the tears away with my fingers !!!! lol I was pouring cold water over more places than one !!! For three days, if I put my thumb in my mouth I could still taste the heat !!! I would have made a very funny you tube video trying to deal with the aftermath of those peppers !!!! lol !!!

  22. I've watched slot of canning videos.They seem to complicate what should be easy.P.Allen explains it very well and easy enough to understand and not be condescending.That's why I watch his show on PBS.He makes it fun and enjoyable.

  23. You live in ten million dollar home on twenty acres and you cannot BELIEVE how much your garden yielded. Are you joking?

  24. I wish you would not teach people to stage their jars. The rule is one jar at a time. Your jars cool while you are filling, defeating the purpose of pre-warming. Also, Ball recommends you NOT simmer lids. You can put them in hot water, but not boiling water. You don't have to warm them at all.

  25. Every time I don't put the lids on tight the liquid from my jars seeps out into the water bath and the water from the water bath pot seeps into my jars. So I am going to tighten the lids tighter. Anyone else have this problem?

  26. An additional test to check your seals is this: After your jars have cooled and the vacuums formed, lightly tap the lid with your fingernail. If it makes a high-pitched metallic sound, then the vacuum has formed and the seal is good. But if it makes a dull "thud," discard that jar because there's no seal nor vacuum.

  27. It said Vegetables not peppers !!!! Ball says you have to can non acid foods (vegetables) in pressure to 240*F . So I was looking for real solid info. Be careful

  28. Can you can fruits and veggies from the grocery store?! Can’t find a video about that..they all can fruits and veggies from their garden. I don’t have a garden

  29. Can you do this with jars that don't have those kinds of lids? like what if you used in old pickle jar or a sauerkraut jar or a pasta sauce jar?

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